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Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. [1]
The Coca-Cola Company's formula for Coca-Cola syrup, which bottlers combine with carbonated water to create the company's flagship cola soft drink, is a closely guarded trade secret. Company founder Asa Candler initiated the veil of secrecy that surrounds the formula in 1891 as a publicity , marketing , and intellectual property protection ...
Dutch processed cocoa has a neutral pH, and is not acidic like natural cocoa, so in recipes that use sodium bicarbonate (baking soda) as the leavening agent (which relies on the acidity of the cocoa to activate it), an acid must be added to the recipe, such as cream of tartar or the use of buttermilk instead of fresh milk.
Baking soda is simpler than baking powder. It only contains one ingredient: sodium bicarbonate. The naturally alkaline compound works by interacting with acidic substances.
Not surprisingly, when NPR's This American Life program released a recipe for the drink earlier this week, it quickly captured the attention of the chattering class.
Tips for Making Faith Hill's Coca-Cola Cake. 1. Keep an eye on the icing. Gracie says to mix the icing the entire time to get all the chunks out.
in the alkalization of cocoa powder to produce Dutch process chocolate by balancing the pH (i.e., reduce the acidity) of natural cocoa beans; it also enhances aroma—the process of adding potassium carbonate to cocoa powder is usually called "Dutching" (and the products referred to as Dutch-processed cocoa powder), as the process was first ...
However, contemporary recipes typically use cocoa powder for its convenience over the more traditional chocolate baking squares. Also, because of its reduced amount of cocoa butter, cocoa powder has a more intense chocolate flavor than unsweetened chocolate. [2] [3] Moreover, coffee is frequently added as a liquid to enhance the chocolate ...